7 Grains That Are as Simple to Cook as Rice

Rice is a go-to grain for many of us, whether we're using it to complete meals, bulk up soups, or stretch pricey ingredients further. Dishes like stir-fries, curries, and burritos often depend on rice for both substance and texture. But if you're growing bored of rice or want to introduce more whole grains into your meals, there are plenty of other grains that cook as effortlessly as rice, each bringing unique textures and flavors to the table.

Check out our handy guide to quick-cooking whole grains to discover which ones can shake up your dinner routine:

Quinoa

Though technically a seed rather than a grain, quinoa is often prepared just like any other grain. It's perfect for tossing into chilled salads, adding to warm soups, or serving as a stand-alone side dish. With its light, fluffy texture and subtly nutty flavor, quinoa cooks in about 15 minutes. For an even richer flavor, try toasting it lightly before cooking.

Give it a try:

• Quinoa Stuffing
• Power Salad Bowl
• Spanish-Style Quinoa

Pearled Barley

With its satisfying chew and hearty texture, barley shines in stews, pilafs, and casseroles. Pearled barley cooks in about 25 minutes, though it's not considered a whole grain because the hull has been removed for faster cooking. If you're seeking a whole grain alternative, go for traditional barley, which takes about an hour to cook.

Give it a go:

• Barley Lime Fiesta Salad
• Indian Curried Barley Pilaf
• Beef Barley Vegetable Soup

Millet

Belonging to the "seed that cooks like a grain" family, millet resembles tiny yellow beads when dry. With a mild, corn-like flavor, it can be cooked in just 20 minutes with little water for a fluffy texture, or with more liquid to achieve a creamy consistency, similar to polenta.

Give it a try:

• Millet-Stuffed Peppers
• Baked Grains Pilaf
• Nut and Date Millet Porridge

Buckwheat

Despite its misleading name, buckwheat is completely unrelated to wheat, making it naturally gluten-free. This pseudocereal cooks in under 15 minutes and can be enjoyed on its own or ground into flour, commonly used in soba noodles. Buckwheat has a rich, nutty flavor with a slight bitterness, making it perfect for heartier, more earthy dishes.

Give it a try:

• Lentil and Buckwheat Soup
• Buckwheat and Bacon Side Dish
• Ellen's Vegan Stuffed Peppers

Pearled Farro

Known as an "ancient grain," farro offers a chewy texture and mild flavor, making it an easy rice substitute. As a type of wheat, it's not suitable for those with gluten sensitivities. Pearled farro cooks in about 30 minutes but loses some of the nutritional benefits of its whole grain form. For a more nutritious option, opt for whole farro, which takes around an hour to cook.

Give it a try:

• Roasted Acorn Squash with Farro Stuffing
• Farro with Wild Mushrooms
• Instant Pot® Farro Risotto

Bulgur

Bulgur, sometimes known as "bulgur wheat," is made by cracking whole wheat kernels, which are then parboiled and dried. This process makes it quicker and easier to cook compared to whole wheat grains, so you can enjoy a fluffy bowl of bulgur in just 15 minutes. It’s most commonly used in tabbouleh, but also works great in soups, grain bowls, and casseroles.

Give it a try:

• Fresh Tabbouleh
• Red Lentil and Bulgur Soup
• Roasted Veggie Buddha Bowl

Oats

Oats are often seen as a breakfast staple, but with the right twist, they can make a great savory dish to replace rice. By incorporating savory ingredients like Parmesan, miso, or even a fried egg on top, you can transform the flavor entirely. For a whole grain option, go for steel-cut oats, which take about 40 minutes to cook, or opt for quicker varieties like rolled or instant oats to have dinner ready in a flash.

Give it a try:

• Savory Oat Risotto
• Miso Oatmeal Bowl
• Savory Salsa Oatmeal